Carmen'z Kitchen

SWEET HARVEST SALAD

🍴 Serves 5
⏰ 30 minutes

INGREDIENTS

For the Salad:

  • Butternut Squash: 2 medium-sized, peeled, seeded, and cubed (~6 cups)
  • Hot Honey: 1/3 cup
  • Olive Oil: 3 tbsp
  • Microgreens: 5 cups (1 cup per serving)
  • Salt: 1 tsp
  • Pepper: 1/2 tsp

SIDES, VARIATIONS, & TOPPINGS (OPTIONAL)

  • Protein Boost: Add grilled chicken, seared salmon, or roasted turkey slices. Include plant-based options like crispy chickpeas or tofu.
  • Grain Base: Serve over a bed of quinoa, farro, or wild rice for a hearty option. Mix grains with greens for added texture and variety.
  • Dressing Alternatives: Swap hot honey glaze for apple cider vinaigrette, balsamic glaze, honey mustard, or maple Dijon dressing. Use a citrus vinaigrette for a zesty twist.
  • Leafy Green Alternatives: Use baby spinach, arugula, kale, or a mix of all three for a unique base.
  • Fruit: Fresh slices of apple or pear for added crunch. Dried apricots or figs for a sweeter, chewy texture.
  • Glazed Nuts: 1/2 cup (e.g., pecans or walnuts)
  • Dried Cranberries: 1/3 cup
  • Bacon: 5 slices, cooked and chopped (Optional)
  • Crunch: Add toasted pumpkin seeds
  • Spicy Twist: Add diced jalapeños or a drizzle of sriracha for heat.
  • Optional Garnishes: Goat cheese, feta, or a drizzle of balsamic glaze
  • Topping Swaps: Omit for a vegetarian option. Substitute dried cranberries with pomegranate seeds for a fresh twist.

INSTRUCTIONS

Step 1: Roast the Butternut Squash

  • Preheat oven to 425°F (220°C).
  • Toss butternut squash cubes with olive oil, salt, and pepper.
  • Spread in a single layer on a baking sheet.
  • Roast for 25–30 minutes, flipping halfway through, until golden and tender.

Step 2: Prepare the Hot Honey Glaze (while butternut squash is in the oven)

  • In a small saucepan over low heat, warm the hot honey until it’s slightly runny.
  • Drizzle the hot honey over the roasted squash, tossing gently to coat.

Step 3: Add Toppings

  • Sprinkle glazed nuts, dried cranberries, and bacon crumbles evenly over the glazed squash.

Plating: Assemble Day of Serving or Meal Prep Ahead

  • Divide microgreens into 5 meal prep containers.
  • Storage: Store in airtight containers in the fridge for up to 4 days. Keep microgreens separate until serving to maintain freshness.
  • Reheating: Warm the squash mixture in the microwave for 1–2 minutes, then serve over fresh microgreens. Top each container of microgreens with a portion of the hot honey-glazed squash and toppings.

HEALTHY TIPS

  • Boost Fiber Content: Include cooked quinoa, farro, or barley as a fiber-rich base.
  • Use Healthy Fats: Replace candied pecans with raw or lightly toasted nuts to reduce added sugar. Use avocado slices instead of cheese for a creamy, healthy fat alternative.
  • Lower the Sugar: Opt for fresh fruit like apples, pears, or pomegranate arils instead of dried cranberries, which can contain added sugars.
  • Add Lean Protein: Incorporate grilled chicken, turkey, or plant-based proteins like roasted chickpeas or tofu for a balanced meal.
  • Increase Antioxidants: Add colorful vegetables like shredded carrots, purple cabbage, or beets for extra vitamins and antioxidants.
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